Picnic season is in full swing now that summer has made it’s grand entrance.

If there’s one thing Americans know how to do well, it’s eat…outside. We’ve managed to perfect the art of bringing yummy meals outdoors, something (and trust me on this one) many civilized nations have struggled with. 

Picnicking, while it can be done with much civility, is best enjoyed when politeness is thrown to the wind. You’ve got to feel comfortable licking sauce off of your fingers, getting corn stuck in your teeth and sharing your meal with a stray ant or two (or twenty). When you can achieve that level of al fresco dining zen, there’s not much that can get in the way of having a good time.

Whether you’re eating ham sammies by the pool, subs on the beach, enjoying a more European style picnic in the park, or opting for a backyard BBQ, here’s a potato salad that’s sure to compliment each meal quite nicely. It’s not your traditional creamy spud salad, but light and a bit tangy. Enjoy!

Mom’s Potato Salad

For dressing

1/2 cup olive oil

2 tsp white wine vinegar

2 tbsp dry white wine

2 tsp salt

1.5 lbs small red potatoes (Yukon Gold work well too)

For topping

2 Tbsp olive oil

1 Tbsp white wine vinegar

1-2 finely minced shallots

1 Tbsp  minced chives

1 Tbsp minced parsley

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Scrub, then boil potatoes until tender (about 15-20 minutes, depending on the size). Whisk together dressing ingredients in small bowl and set aside. Drain, and cool the potatoes a bit, until you’re able to touch them without burning your paws off. Slice them 1/2” thick and put into a large bowl. Pour the dressing over potatoes and toss gently. Let this sit for 20-30 minutes.

In a small bowl, whisk together the ingredients for the topping. Before serving, pour the topping over the potatoes. Serve at room temperature.

{Sometimes I like to mix chopped, crispy bacon in for an added depth}

{Also, I find that this is best served the day after you make it, if you can keep your hands off of it that long!}

xoxo

L